Title: Red raspberry rice pudding
 Categories: Desserts, Fruits, Rice
      Yield: 6 Servings
 
      1 c  Uncooked, long-grain rice
           -(recipe developed with
           -Mahatma)
      3 c  Milk
    1/2 c  Sugar
    1/2 ts Salt
      2    Eggs, well-beaten
    1/2 c  Heavy (whipping) cream,
           -whipped
      1 ts Almond extract
      2 c  Fresh raspberries
 
  Combine rice and milk in top of a double boiler.  Cook rice until
  tender, stirring occasionally.  Add sugar and salt; mix well. Stir in
  eggs, mix well and cook over medium heat 2 minutes. Remove from heat.
  Fold in whipped cream, extract and raspberries.  Pour into bowl(s)
  and chill. Makes 6 servings.